Moroccan orange & cardamom cake

Moroccan orange & cardamom cake

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(12 ratings)

Prep: 15 mins Cook: 2 hrs, 5 mins

More effort

Serves 10 - 12

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Nutrition and extra info

  • Freezable

Nutrition: per serving (12)

  • kcal257
  • fat26g
  • saturates3g
  • carbs2g
  • sugars9g
  • fibre1g
  • protein13g
  • salt0.3g
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Ingredients

  • 2 oranges, scrubbed
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • seeds of 6 green cardamom pods, crushed
  • 225g pack xylitol (we used Total Sweet)
    Xylitol

    Xylitol

    Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

  • 6 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g pack ground almonds
  • 50g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 25g self-raising flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp flaked almonds
  • Greek yogurt or cream, to serve

Method

  1. Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won’t stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.

  2. Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.

  3. After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

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Comments, questions and tips

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jamietshaw
13th Oct, 2018
4.05
Really moist cake perfect as a desert. A dairy-based accompaniment helps offset the bitterness of the orange. I made this whilst on holiday and had to chop up the orange with a knife because I didn’t have a food processor handy – the tough skins were no match for the hand mixer (with whisk attachments) or a stick blender I had available. I used freshly-opened cardamom pods and certainly wouldn’t want to use more than stated in the recipe.
amyblenkiron
25th Sep, 2018
Lovely cake - moist and very tasty. Made it twice. The second time I used 10 cardamom pods as you couldn’t taste the amount in the recipe, but I’d potentially try using more to get more of the flavour! If the oranges have thick skin, I used less so it wasn’t overpowering as suggested in other reviews. Can’t tell it’s ‘healthier’ than other cakes.
rekha_dev
16th Aug, 2018
5.05
Delightful cake, I modified it a little. I don't have Xylitol, I used a cup of Splenda. Also, I replaced self-raising flour with buckwheat flour but used 2.5tsp baking powder. Instead of mixing the cornmeal straight into the cake mix, I let it soak in the orange mush so it wouldn't be too gritty. I shall make it again
Brian McFarlane's picture
Brian McFarlane
10th Mar, 2018
5.05
Far too intense on the zest front for my palate, couldn’t taste the cardamom or almond... next time I would probably lose the peel of one orange before blitzing. Also orange sizes and weights vary so I measured 300g of puréed orange rather than shoving in the whole lot which seemed about right. The texture of the cake is amazing. Will make again with above slight adjustments.
Jugear27's picture
Jugear27
26th Feb, 2018
5.05
Delicious! Followed recipe using microwaved oranges. I microwaved and puréed the oranges the day before and popped in a sealed tub in the fridge ready to use the next day. It was light, moist and delicious. I did only use the seeds of 4 cardamom pods to avoid it being too fragrant. It was maramladey and yummy. I will definitely make this again.
Jane09
5th Jan, 2018
5.05
Delicious cake, followed everyone's tips, I made the unhealthy version and replaced Xylitol with caster sugar, whisked the eggs and sugar together until thick and creamy, then folded in the other ingredients, but with only 1 tsp of baking powder, not 2 as recommended, made a slightly larger and lighter cake, scrummy!!
Emma765
10th Sep, 2017
5.05
LOVED this cake. Was very wary of the method of cooking and blitzing the oranges but it turned out so well, I was pleasantly surprised. The perfect lower sugar treat :)
hilbee
27th Mar, 2016
5.05
Loved this cake but because you blitz the oranges then this has an intense orange flavour; liking eating marmalade. Brilliant recipe for someone who is dairy intolerant. I too used the microwave tip for the oranges. Cut the cooking time down enormously.
meldrewman
21st Feb, 2015
I guess we are intended to mix the ground almonds with the polenta, flour and baking powder - rather than with the "polenta, flour and baking parchment"! I'll give this recipe a try - seems intriguing.
lynnmrsc
30th Jan, 2015
Call me stupid, but at what point, if any, are you supposed to peel the oranges?

Pages

lanz123
4th Oct, 2018
Not keen on Cardamon. Could I just leave it out or substitute it with vanilla?
goodfoodteam's picture
goodfoodteam
12th Oct, 2018
Thanks for your question. Yes, you can leave it out.
Kestrel1608
22nd Feb, 2015
Can I just substitute the xylitol for sugar 1:1? Or do I need to adjust the other ingredients?
goodfoodteam's picture
goodfoodteam
12th Mar, 2018
Thanks for your question. Yes, it can be replaced 1:1. However this will change the nutritional values of the recipe. You can find out more about xylitol here: https://www.bbcgoodfood.com/glossary/xylitol and here: https://www.bbcgoodfood.com/howto/guide/sugar-substitutes-xylitol-explained
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi Kestrel1608 thanks for your question. We haven't tested this recipe using sugar instead of xylitol so cannot guarantee perfect results but can see no reason why it wouldn't be fine to do so. And yes those proportions sound right - use 225g caster sugar instead of the xyliotol. Let us know how you get on. 
Brian McFarlane's picture
Brian McFarlane
10th Mar, 2018
5.05
I used caster sugar 1:1 and it was fine
Will Hirsch's picture
Will Hirsch
1st Oct, 2018
5.05
This turned out great. Following recommendations in the comments I went with a few adjustments... - 10 cardamom pods rather than 6 - this was the perfect amount to my taste - Left out half an orange's rind - I wish I had left this in as it was not quite as zesty as I'd have liked. I guess your mileage will vary, probably mainly depending on the oranges. I think I overboiled the oranges a little, so maybe that was a factor, but for two "Waitrose large oranges" I'd throw the whole lot in on my next try. - Substituted caster sugar 1:1 for the Xylitol. Sorry, dentist!
sparklingapparition
28th Jan, 2015
In the Moroccan Orange and Cardomom cake recipe, it must be borne in mind that Xylitolcan have some unfortunate side effects. See Google.
kon_tessa
29th Jan, 2015
I just want to use sugar and not xylitolcan,do I use the same amount?Thank you.
Mrs Tiggywinkle
21st Feb, 2015
Yes: http://www.bbcgoodfood.com/howto/guide/sugar-free-baking :-)
sparklingapparition
28th Jan, 2015
Xylitol can have unfortunate side effects for humans too.